Zucchini ‘Milk’ Recipe

Use puréed zucchini as a nutritious filler in recipes, such as these rolls.
By Liane Mace
June/July 2012
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Have an abundance of zucchini? Preserve it by puréeing and freezing it for later use as a nutritious addition to many recipes.
PHOTO: FOTOLIA/ATOSS


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Here is one of my family’s favorite ways to use excess zucchini: zucchini milk. I purée peeled zucchini in a blender, then freeze this “milk” in 1-cup portions for the following recipe:

Zucchini Buns

Ingredients: 

3 1/2 cups flour, divided (I use half whole-wheat and half white)
1 envelope (2 1/4 tsp) quick-rise yeast
1/4 cup sugar
1 tsp salt
1 cup zucchini milk
1/4 cup water
1/4 cup oil or butter
1 egg 

Instructions: 

Combine 1 1/2 cups flour with the yeast, sugar and salt, and mix well. In a saucepan, heat the zucchini milk, water and oil until warm (120 to 130 degrees Fahrenheit). Combine with the flour mixture. Mix in the egg. Blend with a mixer at low speed until moistened, then beat 3 minutes at medium speed. Gradually stir in the remaining flour to make a soft dough. Cover and let rise in a warm place until doubled. Grease four 8-inch layer cake pans.

Punch down the dough and divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball and divide the balls among the pans. Cover and let rise until doubled. Bake at 375 degrees for 20 to 25 minutes, until golden brown. Remove from pans and let cool. Makes 24 buns. 

Liane Mace
Walton, West Virginia








Post a comment below.

 

Patricia
12/4/2013 4:37:31 PM
Thank you for such a good recipe. I blend the zucchini without peeling. The buns are a very pale green, which no one notices. They are delicious!

Sue Michaels
9/3/2012 10:48:17 PM
I've made these three times now and they are some of the best rolls that I've ever made. In the process this weekend of turning some excess zukes into "milk" to freeze for the winter. Thanks so much for sharing!

Cathy Earley
7/16/2012 3:20:13 PM
Sounds good...! I'll give it a try. I dehydrate a lot of my surplus zucchini and summer squash so that I can add it to soups and stews throughout the winter months. It's also a crispy treat with a sandwich instead of chips. I also make extra stuffed zucchini and summer squash, freeze and wrap individually and then combine in a large zip lock bag. I can take just the right number of servings. This works well with peppers too.








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